Most Delicious Stuffed Mushrooms
User Reviews
5
Most Delicious Stuffed Mushrooms
Description
The Most Delicious Stuffed Mushrooms use cremini mushrooms whose stems are finely chopped and sautéed with butter, onion, and garlic to remove moisture and concentrate flavor. This mixture is combined with softened cream cheese, freshly grated Parmesan, chopped pecans, and fresh parsley to create a creamy, textured filling. The mushrooms are stuffed gently to avoid overflow as they shrink during baking.
Baked in a preheated oven at 400°F, the mushrooms soften while the topping becomes lightly browned and crunchy from the reserved Parmesan and pecans. The filling's creamy richness contrasts with the tender mushroom caps and crunchy nut topping. Fresh parsley garnish adds a herbal brightness.
This appetizer fits well on a holiday spread or as a snack. Variations can include additions like sundried tomatoes, olives, or crispy bacon bits for extra flavor. Allowing the filling to chill before stuffing can reduce sogginess, and using a wire rack while baking helps drain excess mushroom juices.
Preassembling the mushrooms up to 12 hours ahead and keeping refrigerated allows for convenient preparation, baking them just before serving. Slightly longer baking may be needed if baking from chilled. Avoid overfilling mushrooms to ensure even cooking and no spillover during baking.
Ingredients
- 20 cremini mushrooms or baby bell mushrooms
- 2 tablespoons butter
- 2 garlic minced, cloves
- ½ onion finely diced, medium
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
- 4 ounces cream cheese softened
- ⅓ cup Parmesan Cheese grated, freshly grated
- ⅓ cup pecans roughly chopped, whole
- ¼ cup parsley plus more for garnish, finely chopped, fresh
Instructions
- Prep the mushrooms. Preheat oven to 400°F (200°C). Grease a baking sheet with a little olive oil. Remove the stems from the mushrooms, finely chop them, and set aside.
- Cook the mixture. Melt the butter in a medium skillet over medium heat. Add the chopped mushroom stems and cook for 5 minutes, or until most of the moisture is gone. Add the onion, garlic, salt, and pepper, and cook for another 1 to 2 minutes, until the onion has softened. Transfer the mushroom mixture to a mixing bowl, and let it cool slightly.
- Mix the filling. To the mixing bowl, add the cream cheese, parmesan (reserve 1 tablespoon), parsley, and pecans (reserve 1 tablespoon). Stir until well combined.
- Stuff mushrooms. Fill mushroom caps with the cheese filling, and evenly sprinkle the tops with the reserved parmesan and chopped pecans.
- Bake mushrooms. Bake for 20 to 25 minutes, or until the top is golden and the mushrooms are slightly soft. Garnish with extra parsley to serve.
Notes
- To prevent soggy mushrooms, chill the filling before stuffing or bake on a wire rack to drain juices.
- Stuff mushrooms just until they are slightly heaping to avoid spillover as they shrink while cooking.
- Enhance flavor by adding chopped sundried tomatoes, olives, bacon bits, or fresh herbs like chives or thyme to the filling.
- You can assemble the stuffed mushrooms up to 12 hours in advance; store covered in the refrigerator and bake just before serving.
- If baking from chilled mushrooms, add a few extra minutes to the baking time for even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 5g | 2% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Sodium | 135mg | 6% |
| Potassium | 307mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 574IU | 11% |
| Vitamin C | 3mg | 3% |
| Calcium | 74mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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